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The brussel sprouts have produced very well this season but as the season has come to a close I notice that the leaves atop as well as down the stalk look so beautiful, I have not heard of eating these leaves but we love cabbage, collards, and the sprouts and would like to make something with these leaves. If anyone has tried them or knows of a receipe... or for that matter a reason not to eat them ....please let me know .....

The sandwich you make on Thanksgiving after all your guests have left is my all time fav and probably even more so because it's a special once a year thing. You know, it's that sloppy dagwood of a thing piled preciptously with turkey (reheated in a frying pan with a little oil so it's a little bit golden) mashed potatoes, green bean casserole, sweet potatoes, stuffing, and cranberry sauce held together by an entirely too small parkerhouse roll.

By the way, when you get the Junglee sandwich at Dimple's Bombay off the NJ Turnpike, keep in mind that it is HUGE! We ordered one each, and all 4 of us had to bring the second halves with us the rest of the way home. It was pretty good cold when we arrived--but even better hot in the restaurant. It takes a few minutes waiting for the order, but the Junglee is a wonderful, delicious reason to make a stop while driving.

I can never resist a good burger - like the one at 25 degrees in Hollywood, which was reviewed quite nicely by Damon Gambuto on this very site.

But, my all-time favorite sandwich is my own customization of the Reuben featuring both pastrami and corned beef, like the one at Junior's Delicatessen in West Los Angeles, which I recently posted on my blog.

So many votes for Primanti Bros but no love for Uncle Sams? Their melty cheese sub gets my vote any day!

Favorite fall weekend breakfast: Brussel sprout hash with bacon & potatoes and a poached egg sitting on top. Outrageous!

Two of my favorites:

Sliced Brussels Saute'
Onions, Shiitake Mushrooms, and Brussels Sprouts Julienned and sauteed in Butter

And

Crispy Roast Brussels Sprouts:
Trim and Halve sprouts. Coat in Olive Oil, Salt, and Pepper. Arrange face down on baking sheet. Bake at 350 till Sprouts begin to brown. Eat as a side dish... or pop 'em like popcorn!

I had the best brussel sprouts I've ever had in my entire life recently at the new DBGB in NYC. They were far from healthy though but full on flavor.

I remember the first time I had brussels sprouts. My aunt made them and I think she just boiled them and then tossed with butter and salt. She wasnt much of a cook. I dont remember anything else she ever cooked except the sickly sweet sweet potato casserole she made every year. But anyway I was hooked from the first bite. I looked over at my dad and said "why dont we ever have these?" he looked so confused!

Now my fiance is simply addicted to them. I wanted to try and grow some. But I think I planted the seeds too late. Oh well. Now that they're in season, we'll probably be eating them all the time. Our favorite way is set in a pan with olive oil cut side down. We pour a little water in the pan and cover it until the water is gone, much like you would cook potstickers. We finish them with a little balsamic and parmesan or romano.

Another way I like to prepare them is in a green bean casserole. I just substitute quartered brussels sprouts for half of the green beans. Delish.

I on the other hand grew up w/a New England cook of a mother who cooked Brussel Sprouts until they were yellow, told us they were good for us and made us eat them, they were bitter, hard and I grew up really disliking them.

Then I bought a stalk a couple of years ago at my local farmer's market,because it looked so funny and I was intrigued. I went home, cut them off and cooked them that night and fell in love with them, they were a totally different vegetable. I parboiled them, shocked them and sauteed them, added some bacon, They were incredibly sweet, almost sugary and soft.

I have some sitting in a bag in my kitchen now, and will try Dan Barber's recipe with the balsamic glaze, sounds yummy!!!!

My favorite preparation for them is to dice up some bacon, fry it in a cast iron frying pan until it's about half-done, and remove most of the fat, as well as the bacon. Then I toss my cleaned, halved sprouts in the pan with a tiny bit of butter, and fry them until they start to brown. Then I put the bacon back in, mix it up, roast it for about 10 to 15 minutes until they're fork-tender, pull them out, and pour in a little cream and some garlic powder. Then I reduce it until it's just barely coated by the cream and it becomes something wicked and decadent and delicious. (I made this one up after having them at the Red Star Tavern in Portland Oregon. The chicken was good. The sprouts were so amazing that I finished those instead of the chicken!)

I have always loved brussles sprouts and always finished them at the table, stingily keeping the bowl of them near me throughout the meal. I actually only learned about a year ago that they were in the same kid-hated category as spinach and broccoli. I don't know where I was when I was a kid, but I had totally missed that I wasn't supposed to like it!